Cooking Styles

Learn about the following cooking styles. Most species lend themselves to a wide variety of cooking styles and, with a little guidance, seafood is one of the easiest foods to cook - so feel free to experiment....and enjoy! Select a recipe from the list.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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Deep-Fried Chilli Salt School Prawns

Deep-Frying

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Tiny little school prawns, small enough to eat head and all, are in season from about October – March … which is the best time to make this moreish dish. Add more chilli if you feel like a little more heat!

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Serves 6 as an entrée

600g small green school prawns (see notes)
2 cups tapioca starch
Peanut oil, for deep-frying
Salt flakes, to serve
Lime wedges, to serve

Chilli Salt
¼ cup salt flakes
¼ cup chilli powder

Make Chilli Salt: crush salt and combine well with chilli powder.

Heat oil in a wok or deep-fryer to 190ºC.

Combine tapioca starch and Chilli Salt in a plastic bag. Add prawns and shake to coat well. Tip into a fine sieve and shake off the excess mixture.

Lower the prawns into the oil in batches and fry for 30-60 seconds, until they change colour and begin to float.

Drain on paper towel and sprinkle with salt flakes. Serve immediately with lime wedges.

Notes:

If prawns are small enough, they can be eaten shell and all.

 
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